Vepilakatti – Lime Leaves Pickle Recipe

Veppilakatti | Lime Leaves Pickle Recipe is a traditionally made healthy dish during Onam in Palakkad region. Lime leaves, curry leaves, roasted dry chili, tamarind and hing are combined and blended as a coarse paste. They are then made as small balls for consumption. It tastes good when sprinkled over curd rice. Since we do not get this leaves in most of the places I altered to use Kaffir Lime leaves and it tasted the same way like bitter orange leaves. I have also tried earlier with lemon leaves and it turned out to be good. Lime Leaves Pickle Recipe does not contain oil and can be preserved for 2 or 3 weeks in refrigerator.  Kaffir lime leaves, Dry Red Chillies, Shallots, Curry leaves, Salt, Tamarind, Asafoetida (hing)   10 Kaffir lime leaves , or lemon leaves 2 Dry Red Chillies , (adjust) 3 Shallots 5 Curry leaves Salt , to taste Tamarind , small ball 1/2 teaspoon Asafoetida (hing) , powder     10   15     To begin making Veppilakatti – Lime Leaves Pickle Recipe, wash the Kaffir lime leaves & curry leaves, pat them dry.Dry roast the red chilli in a shallow frying pan until they turn crispy.  Keep aside.Tear the stem of the kaffir lemon leaf.Add all the ingredients like the kaffir lime leaves, roasted red chillis, shallots, curry leaves, salt, tamarind and asafoetida in a Blender and blend. Do not add water. I ground coarsely like it is done traditionally. You can also blend into a fine paste.Make them into small balls and store them in an airtight container.Serve Veppilakatti | Lime Leaves Pickle Recipe with Kerala Style Varutharacha Sambar, Steamed Rice Recipe, Homemade Yogurt and Elai Vadam.